Nutrition and Food SystemsPlan of Work

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Rockcastle County CES

Title:
Nutrition and Food Systems
MAP:
Accessing Nutritious Foods
Agents Involved:
Hazel Jackson, Garrard Coffey, Kelsey Adams
MAJOR PROGRAM 1:
Food Preparation and Preservation
MAJOR PROGRAM 2:
Cook Together, Eat Together
MAJOR PROGRAM 3:
Health
MAJOR PROGRAM 4:
Active Living and Health Promotions General
Situation:

A foundation of nutrition knowledge, skills and competencies in topics such as food safety, handling and preparation, cooking methods and techniques, feeding practices, food science, and food systems are essential to changing dietary behaviors. With the increased trend of chronic disease and obesity in Kentucky, individuals, families, and communities need tools and environments that support healthful dietary decisions.  According to the American Community Survey (2019), 37% of Rockcastle Countians are obese in comparison to 35% of Kentuckians and 17% of residents of the US.  . CES agents will reach diverse audiences to help combat chronic disease and obesity in Kentucky communities.

Long-Term Outcomes:

Long-term Outcomes:

Intermediate Outcomes:

? Intermediate Outcomes:

Initial Outcomes:

? Initial Outcomes:

Evaluation:


Outcome:  Nutrition knowledge, skills, and competencies

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program


Outcome: Preparing and preserving food 

Indicator:  Number of individuals who reported: preparing more home-cooked meals; modifying ingredients and/or preparation techniques to improve nutrition

Method: Self-report survey; specific curricula or program evaluations

Timeline:  Pre-post implementing curricula or program


Outcome:  Dietary intake 

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily

Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations

Timeline: Pre-post implementing curricula or program


Outcome:  Availability and access to healthy food 

Indicator:  Number of individuals who reported: utilizing delivery systems/access points (e.g., farmers’ markets, CSAs, WIC, food pantries) that offer healthy foods; supplementing diets with healthy foods grown or preserved (e.g., community or backyard gardens, fishing, hunting, farmers markets); dollar value of vendor-reported sales or EBT, WIC, or Senior benefits redeemed at farmers’ markets; number of pints of foods preserved through water bath canning, pressure canning, freezing, or drying. 

Method: Self-report survey

Timeline:  Pre-post implementing curricula or program


Learning Opportunities:

Audience: Families and Individuals

Project or Activity:  Farmers Market Outreach and senior nutrition

Content or Curriculum: Cooking programs, marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit, Super Star Chef

Inputs: Nutrition Education Program (NEP), paid staff, grant funds, facilities, Kentucky Department of Agriculture

Date: April – October/Growing seasons


Project or Activity:  Policy, Systems, and Environmental Approaches

Content or Curriculum:  Food Stamp Program resources, Cook Together/ Eat Together, Kentucky Farm to School Task Force Resources, Health Coalitions, resources for early care and education settings,  in-school nutrition programs

Inputs: Volunteers, grant funds, faith-based organizations, community partners, key stakeholders, SNAP-Ed Toolkit 

Date: Ongoing projects throughout the year


Audience: Kentucky Extension Homemakers Association/Volunteers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food Stamp program,  Mastering Food Choices, International Cuisine publications, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, paid staff, community partners





Success Stories

Farmers Market Education

Author: Garrard Coffey

Major Program: Local Food Systems

The Rockcastle Cooperative Extension Service and The Rockcastle County Farmers Market have a relationship based upon promoting local food systems and supporting local farmers supplying fresh produce to customers.  The farmers market has been steadily growing over the past 4 years, adding more vendors each year and increasing total sales. The Extension service is dedicated to the vendors of the farmers market by offering all trainings necessary for selling goods at the farmers market. &

Full Story

Students at Rockcastle County Middle School Students Increase Food Preparation Skills

Author: Hazel Jackson

Major Program: Food Preparation and Preservation

During the 21-22 school year, the FCS Extension Agent and the FCS teacher at the Rockcastle County Middle cooperated to teach food preparation to 123 students in fall and 102 students in the spring.  Each class had 3 days of food prep and made snack mix, ice cream and corn bread.  Students learned to measure properly, read a recipe, use the oven and cooperate in groups.  Following the classes, the students filled out evaluations.  The evaluations showed that  74% felt mo

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Elementary School Students Cook With Family Members at Home

Author: Hazel Jackson

Major Program: Cook Together, Eat Together

The Rockcastle County Extension Office assists Mount Vernon Elementary School each semester with afterschool enrichment programs.  Students usually meet each Monday for 2 hours afterschool for 6 weeks.  Due to the Covid rates for Rockcastle County during the 21-22 school year, both the fall and spring session of enrichment needed to be offered virtually.  Each semester, a letter went home with the enrichment course offerings, asking that a family member commit to assisting student

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